How to Make It
In a small saucepan, combine the 1 cup of salt with the sugar, peppercorns, bay leaves and 2 cups of water and bring to a simmer, stirring to dissolve the salt and sugar. Pour the brine into a large pot and add 4 cups of cold water. Let cool. Add the pork chops, cover and refrigerate overnight.
Remove the pork from the brine; discard the brine. Pat the chops dry and let stand at room temperature for 30 minutes.
Preheat the oven to 450°. In a large, deep skillet, heat 1/4 cup of the oil until shimmering. Add the sliced fennel, onions, crushed red pepper and fennel pollen, season with salt and black pepper and cook over moderate heat, stirring occasionally, until lightly golden and tender, 15 minutes. Add the wine and simmer until almost evaporated, about 2 minutes. Scrape into a large roasting pan. Wipe out the skillet.
Place the flour in a shallow baking dish. Season the chops on both sides with salt and black pepper, then dredge in the flour, tapping off the excess. Heat 2 tablespoons of the oil in the skillet. Add 3 of the chops and cook over moderately high heat until deep golden, 4 to 5 minutes per side. Transfer the chops to the roasting pan. Repeat with the remaining 2 tablespoons of olive oil and pork chops.
Roast the chops for 18 to 20 minutes, until an instant-read thermometer inserted in the center registers 135°. Transfer to a platter and let rest for 5 minutes. Season the vegetables with salt and black pepper and stir in the fennel fronds. Serve the chops with the vegetables.